Summer Rolls

For me, this summer has been all about mangoes! They are so sweet and juicy, they make the perfect summer snack! I thought I’d try a summery take on my classic spring rolls and created these super-fresh “summer rolls” with oyster mushrooms, red bell pepper, raw zoodles, red onion, cilantro, and of course–mangoes! All rolled up and dipped in my avocado-lime dipping sauce!

It’s worth noting that these rolls happen to be paleo and if you skip cooking the mushrooms they are highly raw as well!

As promised– a picture of oyster mushrooms!.. I told you they looked weird, but oh, are they delicious!

[recipe-instructions]
1. Chop the oyster mushrooms, juice the lime, and mince the garlic. Cook over medium heat until mushrooms have released their juices (adding vegetable broth 1 tbsp at a time to prevent sticking) and sprinkle on black pepper. Transfer to a bowl.
2. Finely chop the red onion, cut the bell pepper and mango into strips, and spiralize the zucchini.
3. Make your sauce by smashing the avocado with a masher and juicing the lime.
Stir all ingredients together.
4. Make your rolls: Fill 1/3 of a 5 qt pot with warm/hot water. Dampen a cutting board (this is where you are going to do your rolling). Place one rice paper in the warm/hot water for about 2-5 seconds. Smooth wrapper onto cutting board. Place about 2 tbsp of mushroom mixture, 4-5 leaves of cilantro, a couple slices of mango, 1-2 slices of bell pepper, 1 tbsp of red onion, and a small handful of spiralized zucchini onto the center of the wrapper. Roll (click the link if you need further instructions). Set aside. Repeat until 10 rolls have been made. If you are not planning to eat them immediately, wrap each roll individually in plastic wrap and refrigerate.